If using fresh spinach, roughly chop it and sauté in a pan with olive oil for 2–3 minutes, just until wilted. Add a pinch of salt and garlic near the end to boost the flavor.
If you’re using frozen spinach, make sure it’s fully thawed and squeezed dry — you don’t want any excess water in your quiche.
Set aside and let it cool slightly while you prepare the rest.
In a large bowl, whisk the eggs until smooth and slightly frothy. Add the cottage cheese, milk, salt, pepper, and nutmeg. Whisk again until everything is well combined.
Stir in the sautéed spinach, chopped onion, and shredded cheese. Mix gently until everything is evenly distributed. You can also add extras here — cooked mushrooms, diced bell peppers, or a handful of fresh herbs all blend beautifully.
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or ovenproof baking dish with butter or olive oil. Pour the egg mixture into the dish, smoothing the top with a spatula.
Bake for 35–40 minutes, or until the quiche is set in the center and lightly golden around the edges. If you insert a knife in the middle, it should come out clean.
Let it cool for 5–10 minutes before slicing
